Kidneys a la Belle Vue

Ingredients

• three sheep's kidneys
• fry them in butter
• some flour
• a clove of garlic
• a tablespoonful of minced parsley
• an onion
• a bay-leaf
• a glass of Sauterne
• Sprinkle a little pepper over

Method

1. 1

   Mince and fry kidneys in butter, then fry flour until browned.

2. 2

   Add garlic, parsley, onion, and bay-leaf, sieve, and heat again with Sauterne.

3. 3

   Serve on toast with poached eggs.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Kidneys a la Belle Vue Take three sheep's kidneys, mince and fry them in butter ; fry in the same butter some flour till it slightly browns. Add a clove of garlic, a table- spoonful of minced parsley, an onion, and a bay-leaf. When fried, pass through a sieve and give another turn over the fire, adding a glass of Sauterne. Sprinkle a little pepper over

Cook this with the app: pantry check, scaling, and the assistant.